Tag: Apple and Calvados Tart

What’s Cooking: Apple Tart

Cross posted from The Stars Hollow Gazette

Galette de Pommes au CalvadosAlthough this year’s fruit crops were effected by the weather, some apple varieties are in abundance. Gala, one of my favorites for making tarts and apple sauce, is one of them.

I use it to make an easy fall tart I found at Epicurious. Gala apples are firm, crisp and naturally sweet so there is less sugar used in this recipe than would be used if an tarter apple was used. It also uses Calvados, an apple brandy, for a delicious apple sauce base. Regular brandy can be substituted if Calvados isn’t available. It can also be left out but the apple sauce and accompanying whipped cream will be missing that special flavor.

I always double or triple the applesauce recipe since it goes well with roast pork or as an accompaniment for pancakes or waffles.

Galette de Pommes au Calvados


   All-butter pastry dough

   1 3/4 pound Gala apples

   2 teaspoons fresh lemon juice

   1/3 cup plus 1/2 tablespoon granulated sugar

   Calvados applesauce

   3 tablespoons unsalted butter, cut into 1/2-inch pieces

   1 1/2 tablespoons apple jelly

   1 cup chilled heavy cream

   1 tablespoon confectioners sugar

   1 1/2 tablespoons Calvados

   Special equipment: parchment paper; a large baking sheet (at least 14 inches wide)


Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick), then transfer carefully to parchment-lined large baking sheet. Loosely fold in edge of pastry where necessary to fit on baking sheet, then chill, covered loosely with plastic wrap, 30 minutes.

Preheat oven to 425°F.

While pastry is chilling, peel and core apples, then cut into 1/8-inch-thick slices. Toss slices with lemon juice and 1/3 cup granulated sugar.

Put baking sheet with pastry on a work surface and unfold any edges so pastry is flat. Spread applesauce over pastry, leaving a 2-inch border, and top sauce with sliced apples, mounding slightly. Fold edges of dough over filling, partially covering apples (center will not be covered) and pleating dough as necessary. Dot apples with butter, then brush pastry edge lightly with water and sprinkle with remaining 1/2 tablespoon granulated sugar. Bake galette in middle of oven until pastry is golden and apples are tender, 40 to 45 minutes.

While galette is baking, melt apple jelly in a very small saucepan over moderately low heat, stirring.

Slide baked galette on parchment onto a rack, then brush with melted jelly and cool galette until warm or room temperature.

Beat together cream and confectioners sugar in a bowl with an electric mixer until cream just holds soft peaks, then beat in Calvados. Serve galette topped with dollops of Calvados cream.

yield: Makes 8 servings

active time: 45 min

total time: 3 3/4 hr

Cooks’ note: • Galette can be made 8 hours ahead and kept at room temperature.

Recipes for the All-Butter Pastry Dough and the Calvados Applesauce are below the fold.

Bon appétit